Monday, 12 September 2016

Ricotta Gnocchi with melted Tomatoes

With my homemade Ricotta cheese I wanted to make Gnocchi, little pillows of soft cheesy dough.
There are different methods and different names for the same style of dish.

The name Gnudi will come up. A Jamie Oliver recipe is everywhere on Google to find. It differs a little from my recipe and his needs time to rest.

It is best served with a sage butter and some tomato sauce or a bit of pesto, but make sure that it is not overpowered by the sauce. The ricotta gnocchi should sit as the premier part on the plate.
I prepared melted tomatoes, because right now I am drowning in tomatoes from my 7 different plants.
Capers go well with tomatoes and give a bit of salty contrast to the sauce.

recipe for 2:
250 g ricotta cheese
1 egg yolk
30 g semolina duro
50 g flour
1 tsp salt
1 pinch nutmeg
5 sage leaves
2 tbsp butter

300 g mixed tomatoes
1 onion
1 spring onion
1/2 red chili
3 cloves of garlic
2 tbsp salted capers
salt and pepper
olive oil and balsamic vinegar

Start with the tomato sauce because it can sit on the hob and bubble away.
Chop onions garlic and chili and in some olive oil give it a couple of minutes to soften.
Quarter the tomatoes and put them in. Cook, add the capers and season and add some balsamic vinegar. Reduce the heat to low and wait until the gnocchi are ready.

In a bowl mix ricotta, egg yolk, flour and semolina with salt and nutmeg and make a compact dough.
Flour a board and get a golfball size piece of dough between your palms and roll it into a sausage about 2 cm thick. Cut with a dough cutter and

in bubbling salted water cook them until they come up to the top, then 3 more minutes. Check one!
In a pan melt the butter and toss the sage in, drain the gnocchi and put them into the butter.
Bring everything together.

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